Time: 25 minutes. Crunchy jicama, creamy avocado, and sweet summer cantaloupe make a great combination of flavors and textures. Use the salsa to top grilled steak or chicken, or serve it as a side dish.
3 cups cantaloupe, cut into 1/2-in. dice
1 cup jicama, peeled and cut into 1/2-in. dice
1/3 cup chopped red onion
1/4 cup fresh lime juice
2 tablespoons olive oil
1/8 to 1/4 tsp. cayenne
1/2 teaspoon kosher salt
1/2 cup cilantro leaves
1 avocado, cubed
How to Make It
In a large bowl, combine cantaloupe, jicama, onion, lime juice, oil, cayenne, salt, and cilantro. Gently mix in avocado. Serve over grilled flank steak or as a side dish.
Note: Nutritional analysis is per serving.
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